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Denji Japanese Restaurant

120 - 6820 188th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Denji Japanese Restaurant has been inspected 6 times by Fraser Health Authority since September 12, 2024. The most recent inspection, on September 1, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 10, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 1, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 27, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 5, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Partially frozen meat/beef/ observed in two bowls front of the freezer/behind the main prep. area.
      • Corrective Action(s): Food must be thawed in a proper manner as per your food safety plan (e. g., in a cooler or under cold running water).
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabeled spray containers with a surface sanitizer.
      • Please label all containers with cleaning agents. Note: The staff members were able to named a chemical/cleaning agent.
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray containers with chlorine solution (front & kitchen) are not labeled.
      • Corrective Action(s): Today. Label all containers. Be inform that all cleaning agents/sanitizers must be kept in original containers or properly labeled.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen hand sink (entrance) observed to be obstructed by a gray plastic container with dirty dishes.
      • Corrective Action(s): - Do not put any thing front of the hand wash sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Noted double stacking without lid/plastic wrap on food items (prep cooler).
      • - Surface sanitizer bit high (more then 200 ppm of chlorine solution)
      • Corrective Action(s): - Please cover all food items. Do not keep any containers( with food/or empty one) on a top of food.
      • - Follow your sanitation plan/ chlorine solution must be 100ppm of chlorine solution.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dirty (with food debris and oil) paper, card board, and foil covered storage shelves.
      • Corrective Action(s): Today. Remove all those items from the storage shelves.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken utensils repaired by plastic observed on a kitchen storage shelf with clean utensils.
      • Corrective Action(s): Replace all broken utensils.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: - Surface sanitizer containers are unlabeled at the time of inspection.
      • Corrective Action(s): - Please label all cleaning agents/chemicals if it is not in original containers.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwashing sink observed to be obstructed with 4 cubes of butter being stored in the handsink basin.
      • Corrective Action(s): Remove blocks of butter and stored in cooler. Do not obstruct handwashing sinks. All handwashing sinks must be well equipped with hot and cold running water, liquid soap, and paper towls and unobstructed at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of food debris and grease observed underneath the stand-up cooler in the kitchen next to the handwashing sink and underneath the deep fryer.
      • Corrective Action(s): Clean and sanitize aformentioned area. Ensure daily/regular cleaning are conducted underneath the hard to reach areas. Email pictures to inspector once rectified. Corrected by: February 19, 2025.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving rack at the front of house where microwave is stored observed to be of untreated wood.
      • Corrective Action(s): Seal exposed wood shelving racks to ensure non-porous and easily cleanable. Email pictures to inspector once rectified. Corrected by: February 19, 2025.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No staff at the time of inspection has valid FOODSAFE LEvel 1 certification or equivalient.
      • Corrective Action(s): Ensure at least one staff at all times has valid FOODSAFE Level 1 certification or equivalent during operation able to present to inspector for validation.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap missing in the soap dispenser in the kitchen handwash station.
      • Corrective Action(s): Operator placed a temporary soap dispenser for the handwash station during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Improper dispenser, single-use bowl with no handle, was being used and stored within a bulk salt container.
      • 2. Raw eggs were stored above vegetables and cooked food in an upright cooler.
      • 3. > 200 PPM chlorine residual was detected in a sanitizer spray bottle.
      • 4. Clean cutting boards were stored very close to the floor.
      • Corrective Action(s): 1. The improper dispenser was removed. Reminder to always use appropriate dispenser with a handle and store in a manner where the handle does not come into contact with food.
      • 2. Treat raw eggs as you would treat raw meat and store on the bottom shelf. Reminder to always store raw eggs below and away from produce/ ready-to-eat/ cooked food. Raw eggs may contain salmonella and contaminate food stored before them if they accidentally cracked or break.
      • 3. Spray bottle was diluted and 200 PPM chlorine residual was detected. Reminded operator how to obtain the optimal concentration of chlorine sanitizer. All other sanitizer containers/ spray bottles were at 200 PPM chlorine residual.
      • 4. Clean the cutting boards and store away from the floor - please store in a protected manner to avoid contaminating the cutting boards before use.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A couple of flies noted in the dishwashing area.
      • Corrective Action(s): As per operator, the building has contracted their own pest control company that comes in 1 - 2 times a month. Continue to work with your pest control company, remove any pooling water and maintain the facility in a sanitary manner to control the pest issue.
      • Date to be corrected by: Ongoing
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cardboard was noted being used as liner or lining food contact surfaces.
      • Corrective Action(s): Remove all cardboard. All surfaces and items used in a food facility must be smooth, imprevious to moisture and easily cleanable.
      • Date to be corrected by: Today
      • Violation Score: 1

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